Lemon Chili Glazed Shrimp (Printable Version)
Quick lemon-chili glazed shrimp with garlic and fresh herbs — bright, spicy, and ready in 20 minutes.
# Ingredient List:
→ Shrimp
01 - 1 1/2 pounds large shrimp, peeled and deveined
→ Glaze
02 - 2 tablespoons olive oil
03 - 3 cloves garlic, minced
04 - 1 red chili, finely chopped or 1 teaspoon red chili flakes
05 - Zest of 1 lemon
06 - 3 tablespoons freshly squeezed lemon juice
07 - 2 tablespoons honey
08 - 1 tablespoon soy sauce or tamari
09 - 1/2 teaspoon sea salt
→ Garnish
10 - 2 tablespoons fresh parsley or cilantro, chopped
11 - Freshly ground black pepper, to taste
12 - Lemon wedges, for serving
# How to Make It:
01 - Whisk together the lemon juice, lemon zest, honey, soy sauce, and sea salt in a mixing bowl. Set aside.
02 - Warm olive oil in a large skillet over medium-high heat.
03 - Add minced garlic and chopped chili to the oil. Sauté for 30 seconds until fragrant.
04 - Arrange shrimp in a single layer and sear for 1 to 2 minutes per side, until they turn pink and are just cooked through.
05 - Lower heat to medium-low. Pour the prepared lemon-honey glaze over the shrimp. Toss and simmer for 1 to 2 minutes until the glaze slightly thickens.
06 - Remove from heat. Sprinkle with chopped parsley or cilantro and season with black pepper.
07 - Plate immediately with lemon wedges alongside.
# Expert Advice:
01 -
- The glaze hits that perfect sweet-spicy-tangy balance that makes people ask for seconds immediately
- Cleanup is basically just one pan and a mixing bowl, which means more time enjoying dinner
02 -
- Overcooked shrimp becomes rubbery fast, so watch them like a hawk and pull them the second they turn pink throughout
- Patting shrimp completely dry before they hit the pan is the secret to getting that nice sear instead of steaming
03 -
- Room temperature shrimp cook more evenly, so let them sit out for fifteen minutes before starting
- Cut your lemon zest before you juice the lemon, it is much harder to zest an already squeezed lemon